
This chicken and green bean stir-fry is a simple, satisfying dinner made with tender chicken, crisp-tender vegetables, and a savory bottled stir-fry sauce. Served over fluffy rice cooked in chicken broth, it is a family-friendly meal with plenty of flavor and minimal fuss.
Rinse the rice if desired, then add it to a large pot with the chicken broth and 1 cup water. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed.

Place the cubed chicken in a large bowl. Season with black pepper, red chili flakes, ginger, or any preferred seasoning blend.


Sprinkle the cornstarch over the chicken and toss until every piece is evenly coated.

Heat a thin layer of vegetable oil in a large skillet or wok over medium-high heat. Add half of the chicken in a single layer.


Cook the chicken until browned and fully cooked through, then transfer it to a paper towel-lined plate. Repeat with the remaining chicken.


Add a little more oil to the same skillet, then add the sliced bell peppers. Stir-fry for 3 to 4 minutes, until they begin to soften.

Add the minced garlic and cook for 30 seconds, stirring constantly so it does not burn.


Microwave or steam the green beans until just tender, then add them to the skillet with the peppers and garlic.


Return the cooked chicken to the skillet and pour in the stir-fry sauce. Toss everything together until well coated.

Sprinkle in the sesame seeds and let the stir-fry simmer over low heat for 2 to 3 minutes, just until heated through and slightly thickened.

Fluff the rice and divide it among serving bowls or plates. Spoon the chicken and vegetable stir-fry over the top and serve hot.

Do not overcrowd the pan when cooking the chicken or it will steam instead of brown. Fresh green beans can be used instead of frozen, and chicken thighs work well if you prefer darker meat. Store leftovers in an airtight container in the refrigerator for up to 3 days.




